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Pumpkin Apple Soup

Serve this soup on a cold winter's night with a green salad and
crusty bread. You are guaranteed to become a shining star. You
can make the stock below or substitute five cups chicken stock
or vegetable stock. You can buy canned chicken or vegetable broth
or use what you have in the freezer already. You may want to enhance
canned stock by simmering it with the apple peels and other ingredients.
If you are saving seeds for roasting, don't use them in the stock.
Listen, as long as you start with about five cups of flavorful
stock or broth you can make this soup. Soup making is not an exact
science, so relax and do whatever your time and energy level may
permit. Be creative and enjoy the soup.

Place all ingredients in a large pot, bring to a boil, turn
heat down and simmer covered for 45 minutes.

Let the stock cool for about 30 minutes, strain and discard
solids. Measure 5 cups stock, if it is less add water, if it
is more use it.

Saute onions in olive oil for about 3 minutes. Add the diced
apple and saute for 2 minutes longer. Sprinkle with curry powder
and saute one minute longer. Remove from heat and set aside.

Put half the onion/apple saute in a large pot. Add the pumpkin/apple
stock and pumpkin puree. Bring this mixture to a boil, turn
down the heat, and simmer gently for about 10 minutes. Stir
occasionally. Meanwhile.......

Put the other half of the apple/onion saute and the apple
juice concentrate in a food processor or blender. Process until
smooth. Add to the soup pot. Add evaporated milk and continue
cooking until the soup is very hot. Do not boil again.

Serve the soup garnished with a spoonful of the apple/onion
saute and a dash of paprika.